Archive for the ‘#1 Go-To Recipes’ Category
Cajun Seasoning Mix
This is an easy recipe and is much cheaper than the store bought product.
Equipment
- Screw Top Jar
Ingredients
- 3 tablespoons smoked paprika
- 1½ tablespoons salt
- 2½ tablespoons garlic powder
- 1½ tablespoons ground black pepper
- 1½ tablespoons onion powder
- 1½ tablespoons cayenne pepper
- 1 tablespoon dried oregano
- 1½ tablespoons dried thyme
Instructions
- Put everything in a screw top jar, I used a 1 pint Mason jar, shake to mix. When a recipe calls for Cajun seasoning, use as directed, such as 1 tablespoon in a recipe is 1 tablespoon of mix. See, that was easy.
Notes
Used in Recipes Listed on this Site:
- Shrimp & Corn Soup, made it, GO-TO recipe.
- Slow Cooked Black Eye Peas.
- Cajun Pinto Beans, made it, GO-TO recipe.
- Petah's Cajun Sausage Dish.
Condensed Cream of Celery Soup
This is a popular ingredient in many recipes but the ingredients on the store bought can is just down right horrific! Here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Celery Soup.
Equipment
- Microwave
Ingredients
- ¾ cup celery, finely diced
- 1 tablespoon vegetable oil
- 1 can evaporated milk, 385 gram can is what I use, Falcon brand
- 1 teaspoon onion powder
- 2 tablespoons corn starch
- ⅛ teaspoon white pepper powder
- ¼ teaspoon celery salt, OR table salt
- pinch sugar
Instructions
- Place chopped celery and oil into a 1 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
- Add remaining ingredients and whisk until smooth.
- Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.
Notes
Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1¼ cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Used in Recipes Listed on this Site:
- Crunchy Cucumber Salad.
- Creamy Coleslaw.
- Buffet Layered Salad.
- Meat & Vegetable Packets.
- Hamburger Potato Casserole.
- No Peek Chicken, made it.
- 6 Layer Slow Cooker Casserole, made it.
- Easiest Chicken Casserole.
- Salmon Casserole, made it, GO-TO recipe.
- White Beans & Sausage, made it, GO-TO recipe.
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
- Pasta with Shrimp Sauce.
- Fruited Salad Mold.
- Vegetable Stuffed Fish Rolls.
Slow Cooker Cajun Style Ribs
I like a good plate of ribs, Thais however cook most ribs in a soup. I made this, these are very good, and I have modified the recipe on my findings, my comment on the dish is listed below. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4-6 racks pork ribs, see Step 1
- 1/2 cup water
Dry rub
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon oregano
- 3/4 teaspoon thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Creole seasoning, OR make from a shortcut
- 1/4 teaspoon red pepper flakes
- 1/2 cup brown sugar, packed, use 3/4 cup if using 6 racks
BBQ sauce
- 1 cup BBQ sauce, your favorite sauce or homemade
- 1/2 teaspoon Creole seasoning, OR make from a shortcut
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- A rack of ribs is the long strip of ribs, the rib bones are about 3 inches long. Pick out strips that are meaty between the straight bones and not so much of the odd shaped bones. Prep the ribs by rinsing them then cut the racks into portions, 3 bones per section. (Photo credit: Tesco Lotus Thailand.)
- Mix the dry rub ingredients in small bowl. Using your hands rub the dry rub on the ribs on both sides. Place ribs in a bag and twist to remove air and place in a bowl and put in the fridge overnight. Perfect use for a Tesco Lotus plastic bag.
- Next day, remove the ribs from the fridge. Mix the barbecue sauce ingredients in a small bowl. Layer the ribs in your slow cooker and on each layer, add a tablespoon of sauce. Add the water to the sides of the pot, cover and cook on Low setting for 9 hours, do not remove the lid during this time. Serve with the sauce on the side. Side dishes recommended would be pinto beans, and even potato salad.
Notes
Pork ribs run about 140 Baht/kilo, I bought 3 slabs for about 180 Baht. This came out to about 90 cents per person for 6 meals.
Shortcuts: BBQ Sauce, Creole Seasoning Mix.
Adapted from an internet recipe.
Slow Cooker Beer Chicken
Two of my favorites, beer and chicken. This is easy and delicious and is truly fall off the bones tender and juicy. I took the photos last night, 1 March, when I made this, report is in the comments section.
Ingredients
- 1 whole chicken, OR chicken pieces
- 1 can beer, any type, room temperature
- 2-3 cloves garlic, smashed and chopped
- 1 onion, peeled and cut into quarters
- 1 teaspoon salt
- 1 teaspoon parsley
- 1 teaspoon basil
- 1/2 teaspoon black pepper
Instructions
- Wash chicken inside and out, remove giblets if in the cavity, if a local market bought chicken, remove the neck, feet, and trim the fat from the gut opening. Place chicken in slow cooker breast side down, add the garlic and onion in the gaps on the sides of the chicken.
- Pour beer over the chicken, sprinkle on the spices.
- Cover and cook on Low setting 7-8 hours or High setting for 3-4 hours.
- When chicken is cooked through (does not hurt to use a meat thermometer at this point), remove the whole chicken carefully from the pot as it may fall apart. If using chicken pieces, use a large slotted spatula.
- Make a gravy from the juices from the pot, enjoy. Serve with boiled or mashed potatoes or rice and a vegetable for a complete meal.
Notes
A whole chicken will cost about 150 to 200 Baht. This is a $1 meal for 6 people, less for 8 people.
Adapted from an internet recipe.
Chicken Enchilada Casserole
Simple and easy slow cooker recipe that is delicious! I have made this and it is excellent, and filling! Recipe is slightly revised to reflect my findings. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
Cooked all day
- 3 chicken breasts, boneless and skinless
- 2 cups salsa, Tesco brand works great, two 300 gram jars, Shortcut
Added after 6-8 hours
- 250 grams Cream cheese, this is a block, softened, (8 oz)
- 500 grams tortillas, this is one package, corn or flour will work for this, (1 lb)
- 250 grams Cheddar cheese, this is a block, shredded, (8 oz)
- ½ can black olives, drained and sliced
Instructions
- Add the chicken to the bottom of your slow cooker. I used 3 good sized chicken breasts.
- Pour over the salsa. Cover and cook on Low setting for 6 to 7 hours, check at 6 hours and if tender and shreds with a fork at this point, continue with the next step, if not tender, continue to cook and check at 7 hours. I used the Fast and Simple Fresh Salsa II listed on this site, excellent salsa which makes just a tad over 2 cups, use all of it.
- Plop the cream cheese on top of the chicken. Cover for about 10 minutes to let it get really soft. While the cheese is softening, shred the Cheddar cheese and cut up the tortillas into strips, and slice the olives.
- With the cream cheese softened, shred the chicken with 2 forks right in the slow cooker and stir together.
- Add the tortilla strips, 1 cup of Cheddar cheese, and half of the olives and stir this into the chicken mixture. Flatten this down and clean the sides of the pot.
- Add to the top the remaining cheese then olives. Cover and cook on High setting for another 45 minutes until the casserole is heated through.
Notes
Three chicken breasts cost me about 80 Baht, this would be less if you use thighs or quarters. Cream cheese will run about 120 Baht for a block. Cheddar cheese will run about 185 Baht per block of 250 grams, you only need one, shred the whole block. This can easily make 10 servings at a cost of about $1.15 per serving, overall, very good price.
Shortcut: Salsa.
White Beans & Peppers
A basic recipe with lots of possibilities. The inspiration for this recipe came from a recipe that listed canned beans and frozen veggies, I have changed it up to use dry beans, and the instructions are for Stove Top or Pressure Cooker preparation of the beans. This is a 2 for 1 recipe, you make bean broth as well, save that for soup or even cooking rice in it. This is listed as a side dish, add a ingredient or two and you have a main dish.
Ingredients
Prepare beans
- 500 grams dried Great Northern Beans, rinsed, soaked at least 6 hours, rinsed again
- 1 onion, quartered
- 2 bay leaves
- 1 teaspoon salt, for pressure cooker preparation
- 2 tablespoons cooking oil, for pressure cooker preparation
Cook the dish
- 1 teaspoon olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped, or green
- 1 onion, chopped
- 1 teaspoon orgeno
- 1 teaspoon cumin
- cayenne pepper, to taste
- salt and pepper, to taste
Instructions
Prepare the Beans - Stove Top
- Drain soaked beans and rinse then transfer to a large pot. Cover by 2 inches with cold water, add a quartered onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper.
Prepare the Beans - Pressure Cooker
- Drain soaked beans and rinse then transfer to a your pressure cooker. Add the quartered onion and bay leaves, add 8 cups (2 quarts) water.
- Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 6 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
- At 6 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, discard the onion and bay leaves.
- Place a strainer on another pot and pour the beans and liquid into the strainer. Let the liquid cool and pour into quart jars, you just made bean broth. Place the cooled bean broth in the fridge, use as a base for soup or even cook rice in it. (I made just over 1 quart of broth, beans soak up a lot of water.)
Cook the Dish
- Dice the bell peppers, onion, and set out the spices needed.
- Heat the oil in a large skillet over medium heat. Stir in onion and bell pepper, and cook until tender.
- Add the drained beans. Season with oregano, cumin, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
- Serve as a side dish with a main of your choice.
Notes
Low cost per serving.
Variant: 1. Add in some boiled chopped chicken or cooked spicy pork sausage (think Kielbasa or mixed scraps) and you have a meal.
Adapted from an internet recipe.
Pinto Bean Chili
An easy chili using our Chili Beans recipe listed on this site. The chili beans are the bulk of the recipe, just add ground meat, an onion, tomatoes and chilies. I made this on 1 Aug 2016, excellent, my comments below. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 cups Chili Beans and Sauce, Shortcut
- 750 grams ground beef, OR pork, OR chicken, (1 1/2 lbs)
- 1 onion, diced
- 1 can whole peeled tomatoes, chopped plus juice
- 1-2 Bird's Eye Chilis, chopped
Instructions
- Cook the ground beef in a large pot along with the onion, when cooked, drain off fat, not all, just most of it. Add the chili beans, chopped tomatoes, juice from the can, chilies, stir to mix and simmer for about 20 minutes to heat it through.
- Serve and enjoy.
- Or serve topped with shredded Cheddar cheese, diced onions, sour cream, well, you get the point. Enjoy.
Notes
The chili beans would cost about 65 Baht for 8-10 cups worth, 3-4 cups is minimal. Ground beef would be about 75-100 Baht for 500 grams, pork and chicken would be less. Easily less than $1 per meal for 4 people.
Shortcut: Chili Beans.
Variants: 1. Use a 1 lb 8 oz (680 g) can of ground pork or beef, drained, in place of fresh beef or pork. 2. Use a can of diced tomatoes in place of chopped whole tomatoes.
Adapted from an internet recipe.
Chili Beans (Slow Cooker)
I like to cook with dried beans, they are nutritious and versatile. This is the homemade version of canned Chili Beans, healthier and more nutritious. These can be served as a side, as a main, or as a base for chili. Takes some time but well worth it. I made these on 30 July 2016, very good! The recipe is a total rewrite to make into a slow cooker recipe. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 500 grams dry Pinto beans, (1 lb)
- 1 large onion, minced
- 4 cloves garlic, minced
- ½ cup taco seasoning mix, (two 1.25 oz packets), Shortcut
- 1 can tomato paste, the small 170 gram can
- 4 cups chicken stock, or vegetable stock for vegetarian
Instructions
- Pick through and discard irregular beans or stones. In 5 quart container, add dry beans and soak for at least 8 hours and up to 24 hours. Drain beans, discard soaking liquid, rinse and drain beans.
- In your slow cooker add the chicken stock, or 4 cups of water and stir in the stock powder, add in the taco seasoning and whisk well. Add the tomato paste and whisk more so no lumps, then add the onion and garlic. Add the beans and give a quick stir. Add salt to taste. Cook on High setting for at least 8 hours up to 12 hours, depends on the age of the beans so you will need to check them (this is based on my slow cooker) and the beans will still have a bit of bite to them but are not mush either.
- Serve as a main dish as a soup with topping just like chili, such as grated Cheddar cheese, diced onions, and sour cream, with crackers or cornbread on the side. Serve as a side dish with Mexican dishes, burgers, pulled pork, or as a base for other recipes listed below.
Notes
A bag of 500 grams of beans will cost between 50 and 65 Baht. Make the stock from scratch or from stock base powder. For 10 cups of beans and sauce, this dish is well under $1 per person per serving.
Shortcut: Taco Seasoning.
Used in Recipe Listed on this Site:
- Mexican Casserole.
- Chili Cornbread Pie.
- Pinto Bean Chili, made it, GO-TO recipe.
- Taco Soup.
- Slow Cooker Cowboy Casserole.
Cheesy Sloppy Joe Burgers II
This a variant of Cheesy Sloppy Joe Burgers I and is worthy of a new recipe. I made this last night and it is delicious. Add mustard to a bun, add a scoop of this mix and top with a few pickle slices, and it tastes just like a cheese burger. The major departure from the first recipe is that you make the sausage as you cook the meat.
Ingredients
- 500 grams ground beef, OR minced pork, OR ground chicken, (1 lb)
- 1 medium onion, diced
- 300 grams Cheddar cheese, shredded, (10 oz)
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried parsley
- olive oil, as needed
Instructions
- In a large pot heat a bit of olive oil then add the onion, when it starts to soften.
- Add the meat and all the spices, mix with a spatula to break up the meat and mix in the spices and onion. (I tripled the recipe, and used 2 lbs beef and 1 lb pork.)
- Cook the meat well until no longer pink. Drain well. Add the meat back to the pot. (I missed taking a photo of this and went right to adding the cheese.)
- Reduce the heat to a low simmer and add the cheese and mix well, mix often to prevent burning. When the cheese is melted and heated through, remove from heat.
- Serve on buns. some pickles and a squirt or two of mustard, and these are delicious!
Notes
The cheese alone is pricey at about 130 Baht/250 grams, ground beef will run about 75 Baht/500 grams, if using minced pork, that will cost about 60 Baht/500 grams, chicken even less. This is about $1.80 per person for 4 meals.
Adapted from a recipe courtesy of good friend, Mike Early.
United States.
United States.
Slow Cooker Spicy White Chicken Chili
Chili without tomatoes is a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce, and cilantro give it the zip. The recipe called for canned beans and canned corn, I am revising this to stay with fresh or less processed. I made this yesterday, 13 Feb 2016, excellent! My remarks are in the comments section.
Ingredients
Chilli base
- 6 chicken thighs, skinless, excess fat removed
- 1 large onion, chopped
- 2 cloves garlic, smashed and chopped
- 1 3/4 cups chicken stock, make from powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper sauce
- 2 ears white corn, boiled, and kernals cut off
- 3 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
Beans
- 500 grams dried Great Northern Beans, soaked overnight, rinsed
- 1 onion, quartered
- 2 bay leaves
- salt and pepper, to taste
Instructions
- In your slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. Cover; cook on Low setting 4 to 5 hours. (I used 4 large meaty thighs, this photo is when they went into the pot.)
- While the chicken is cooking, prepare your beans. Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper. Set aside. (This photo is just when I turned on the heat, the onion will fall apart as it cooks, so no need to expend any time chopping it, just quartered is fine.)
- At the 4 hour mark, check on the chicken, if tender and cooked through, if done, go to the next step, if not cooked through, just keep cooking until about the 5 hour mark.
- Remove chicken from slow cooker using a slotted spatula. Use 2 forks to remove bones and shred chicken into pieces. (keep the bones for your dog.) Return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Add a tablespoon of cornstarch if you desire a thicker chili. Cover; cook on Low setting 15 to 20 minutes or until beans and corn are hot. (Photo is the cooked chicken at the 4 hour mark, tender and juicy.)
- Serve.
Notes
Chicken will cost about 65 Baht/Kilo for thighs, 56 Baht/Kilo for quarters. Go with quarters for a lower cost, use 4 thighs and 4 legs, or 6 thighs and save the legs for another recipe. Beans will run about 60 Baht for a 500 gram bag. About 140 Baht for the meat and beans. For 8 servings, cost would be 45 cents per serving, an excellent value meal.
Adapted from an internet recipe.
